Baked Polenta with Creamy Mushrooms & Parmesan Cheese - Ainsley Harriott
Method For the polenta, bring the water to the boil, pour in the polenta in a slow, steady stream, stirring all the time, then lower the heat and leave it to
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ainsley-harriott.com.
Ingredients
- 225 g (8 oz) mixed mushrooms, such as chestnut and button
- 1 tablespoon olive oil
- 1 small garlic clove, crushed
- leaves from 1 large sprig of thyme
- 4 tablespoons double cream
- 7 g (1⁄4 oz) fresh white breadcrumbs
- 15 g (1⁄2 oz) finely grated Parmesan cheese
- salt and freshly ground black pepper
- For the polenta
- 450 ml (15 fl oz) water
- 75 g (3 oz) quick-cook polenta
- 25 g (1 oz) Parmesan cheese, finely grated
- 15 g (1⁄2 oz) butter
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